Determination of Eight Kinds of Sweeteners in Liquor by High Performance Liquid Chromatography Low Temperature Evaporative Light Scattering

A high-performance liquid chromatography and low-temperature evaporation technology is applied in the field of high-performance liquid chromatography low-temperature evaporative light scattering method for the determination of eight sweeteners in liquor, which can solve the problems of unoptimistic detection sensitivity, incomplete detection types, and high detection cost. Achieve the effect of reducing detection cost, mild detection conditions, and improving detection efficiency

Active Publication Date: 2019-05-14
四川省食品药品检验检测院 +1
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  • Application Information

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Problems solved by technology

Among them, liquid chromatography-mass spectrometry has the best sensitivity, but the detection cost is relatively high. Other methods are not optimistic about the detection sensitivity and incomplete detection types due to the defects of the detector or the nature of the compound itself.

Method used

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  • Determination of Eight Kinds of Sweeteners in Liquor by High Performance Liquid Chromatography Low Temperature Evaporative Light Scattering
  • Determination of Eight Kinds of Sweeteners in Liquor by High Performance Liquid Chromatography Low Temperature Evaporative Light Scattering
  • Determination of Eight Kinds of Sweeteners in Liquor by High Performance Liquid Chromatography Low Temperature Evaporative Light Scattering

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Embodiment

[0024] (1) Preparation of standard solution: Weigh 25 mg of each standard product in a 25 mL volumetric flask, dilute with ultrapure water and set the volume to the mark, prepare a standard stock solution of 1000 μg / mL, and accurately draw eight kinds of sweetener standard 0.02mL, 0.05mL, 0.10mL, 0.20mL, 0.50mL, and 1.00mL of the stock solutions were prepared in 10mL volumes to prepare 2.00μg / mL, 5.00μg / mL, 10.00μg / mL, 20.00μg / mL, and 50.00 Mixed standard working solution of μg / mL and 100.00μg / mL for use;

[0025] (2) Sample pretreatment: Accurately weigh 5g of liquor sample into a 10mL colorimetric tube, put the sample into a water bath nitrogen blowing instrument at a constant temperature of 45°C to evaporate the wine body, take out the evaporated sample and let it stand at room temperature, and use Dilute the residue to 1 mL with acetic acid water, pass through a 0.45 μm aqueous phase filter membrane, and wait for the test;

[0026] (3) Preparation of mobile phase:

[002...

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Abstract

The invention relates to the technical field of food processing, in particular to a method for determining eight sweetening agents in Baijiu by a high-performance liquid chromatography-low-temperature evaporative light scattering detector method. The method includes the steps of (1), standard solution preparation, (2) sample pretreatment, (3) sample detection, (4) calibration curve establishment and (5) resulting. The method for determining eight sweetening agents in the Baijiu by the high-performance liquid chromatography-low-temperature evaporative light scattering detector method has the advantages of mild detection conditions, simplicity, rapidity, good separation effects and capability of playing a positive role in improving laboratory detection efficiency and reducing detection cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for measuring eight kinds of sweeteners in liquor by high-performance liquid chromatography low-temperature evaporative light scattering method. Background technique [0002] The liquor brewing process is one of my country's precious intangible cultural heritages. High-quality liquor has the characteristics of sweetness, mellowness, and softness, which are closely related to the high-level alcohols and polyols produced by natural fermentation during the brewing process Relationship. Good wine comes from good traditional brewing techniques. However, with the rapid development of the food industry today, some winemaking workshops or merchants use edible alcohol or low-quality original wine to blend the finished wine in order to cover up the bitterness and astringency of the wine. Defects, increase the sweetness, and add artificial sweeteners to these wines without ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/74
CPCG01N30/02G01N30/06G01N30/74
Inventor 刘刚雷激张广峰
Owner 四川省食品药品检验检测院
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